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Temaki Rolls with Fermented Seed Pâté

Makes

12

Ingredients

For the pâté

  • 240g pumpkin seeds
  • 840ml water, for soaking
  • 50ml olive oil
  • 60ml water
  • 1 clove garlic
  • ¼tsp turmeric powder
  • 1tbsp nutritional yeast (optional)
  • 3tsp rice or barley miso
  • 2tsp lemon juice
  • ¼tsp salt
  • Freshly crushed black pepper

For the rolls

  • 2 medium carrots (around 100g)
  • 1 ripe avocado
  • 2 handfuls rocket or 50g alfalfa sprouts
  • 3 scallions
  • 6 sheets of nori seaweed
  • 2 cups sauerkraut or other fermented vegetables

Method

First make the pâté. Soak the pumpkin seeds in 840ml water for 2-3 days, until slightly fermented, without changing the soaking water. Discard the soaking water and rinse them thoroughly under running water. Drain well. Place in a high-speed blender jug, together with the remaining ingredients. Blend until smooth. If you don’t own a highspeed blender, the pâté will probably turn out chunkier in a less powerful blender, and more water will need to be added, resulting in a somewhat runnier consistency. Let sit in the fridge for another day; the flavours really develop in this final stage of setting.

Wash and julienne the carrots. Peel the avocado, slice in half, discard the stone and cut both halves in strips. Wash the rocket or sprouts and pat dry. Take only the green parts of the scallions, wash them well and cut into 10cm pieces. Cut each nori sheet in half with scissors.

Make sure your hands are dry before starting. Place a piece of nori (shiny side down) in the palm of your hand and add 1½tbsp pumpkin seed pâté. Spread it gently on the left third of the nori sheet. Place your chosen fillings diagonally over the pâté. Do not overfill; a couple of carrot matchsticks, 1 slice of avocado, 1tbsp sauerkraut and some greens are more than enough. Fold the bottom left corner of the nori over and begin rolling into a cone shape. Wet the edge with little water and seal. Continue until all nori is used. Serve the temaki rolls with more fermented vegetables, condiments, some soy sauce and leftover greens.

Recipe courtesy of The Gut Health Cookbook by Dunja Gulin, photography by Toby Scott. Ryland Peters & Small.

                                         

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